That's nice. No businesses allowed here.

I'm not sure I would put much stock in the poster...s/he just registered today and is advertising his/her site...a no-no as far as I know even for a supposed non-profit!

I must say that, having now tried all varieties of the Boost pods, the only ones I like are the unscented and the Victory Sport. The (now discontinued) original scent is dreadful and the Bleach Alternative scent is pleasant enough in the bag but really lingers on the fabric even after several rinses and drying. The Victory Sport does not linger. It's very light and what remains on the clothing is actually much more crisp and herbal than how it smells inside the bag. It's very nice!

It would be good if we could get some postings from actual users of this range. I think I've seen a a couple of posts here. One was from someone who bought the Samsung (at Lowe's or Home Depot) and returned it for what seemed like shipping damage or infant mortality. The other was a very brief post from someone who was very happy with it. For the life of me, though, I cannot find either post. m s, did you find a specific passage in the User's Guide that says both oven sections must be powered on whenever the divider is in place? My recollection was that you had to turn on each section to use it but were not required to use both at the same time. That was the case with previous versions of Samsung's Flex Duo oven feature. Again, a question that an actual owner could answer for us. Reviewed.com has been around for a while. Their refrigerator reviews used to put Consumer Reports to shame for detail and clarity, but the their stove reviews have been a real mixed bag. Some are useful but others are no better than the product recommendation articles you see in flight magazines. In this instance, CR's discussion of this range was not much more helpful, either. If we can find a GW member who owns one of the Chef Collection slide-ins, there are three specific points/concerns that I would like to see addressed. One is the stovetop burners having only ten heat settings. There are other induction ranges like this including the otherwise fabulously engineered (and fabulously expensive) Miele induction slide-in. In theory, there might be a sort of logarithmic scale with more of the steps at the low end where finer adjustments are needed. Or, it could be like those GE ten-button coil burner ranges and cooktops of the 1950s and 60s -- if you needed a little more or a little less heat, you were constantly punching up and punching down to try to maintain the right setting. A second question is how fine the pulsing is at the low end of the burner settings. Induction ranges uses "pulse width modulation" (PWM) to simulate low heat settings. Some induction products use very fine modulation which is indistinguishable from a low heat setting on other kinds of stoves. Others use a crude PWM where, instead of a steady simmer. you get a noticeable pulse of OMG hot boiling followed by dead calm, followed by OMG boil, etc.). The older model freestanding Samsung NE597NOPBSR that I saw had the fine PWM, but it also used a different controller with nineteen steps. The third question is how the front oven venting works when you are standing in front of the stove cooking on the stovetop while using the oven. On most stoves, the oven vent is at the back, away from control surfaces and away from where the cook stands. On the Samsung, it comes out beneath the lower left corner of the oven control panel. That also is true of numbers of Frigidaire slide-ins, both induction and radiant electric ranges, too. I've noticed mixed reports on this design for the Frigidaires.